October 06, 2014

Tip #58: Upma , No More A Nightmare!!!!

Upma or Uppuma  is a common South Indian and Kannada breakfast dish, cooked from dry roasted semolina. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. It is made nowadays from Sooji (rawa), Corn Rawa, Wheat Rava, Ragi Vermicilli etc., But  many people stay away from Upma for no reason. The reason is if it is not made with attention it becomes a sticky porridge, By following these Smart Samayal Tips and making some changes make Upma your families favorite breakfast....

1. Whatever Upma you make out of, first dry raost it in a pan for 10 to 15 minutes in low flame to make it non sticky.

2. Use Oil and ghee equally for sauteing.

3. If making the Upma with Onions and Vegetables, first fry the onions to transparent and then add the veggies.

4. Add green chillies and red chillies together for flavour and colour.

5. Make changes in the veggies used for Upma to make its appearance different every time.

    a, Onion and Tomato

    b. Onion, Tomato and Green peas

    c. No Onion and instead, Hing powder and grated coconut

    d. Onion, Carrot, Green bell peppers

    e. Onion , Yellow, green and red bell peppers

    f. Grated cabbage and Carrot with finely chopped beans

    g. Boiled sprouts like green gram and rajma

    h. Instead of chillies add crushed pepper corns and Cumin seeds 

        one day for a change.


6. After adding the sooji or vermicilli to the boiling water, stir them well and keep the flame low and close it with a lid for 15 minutes. Don't stir often.

7. Finally by adding a table spoon of lemon juice, you can add extra taste and flavour to the dish.

8. When you make vegetable Upma for kids, add a pinch of garam masala and 1 tea spoon of ginger garlic paste to oil while sauteing to make it spicy. But do this version rarely.


9. Garnish the Upma finally with roasted cashews, curry leaves and Coriander leaves to make it attractive.


10. Amount of water for each ingredient and brand differs. So don't follow the same 1:2 measure of water for all Upma varieties. Well roasted sooji needs 2 to 2/14 cups of water where as Vermicilli needs 1 1//2 cups of water and Ragi vermicilli needs only steaming and not boiling. Read the instructions given in the pockets of your brand every time.


  1. Use Aadimaa Sesame Oil.
    "Aadimaa Queen of edible oils"
    ஆடிமா நல்லெண்ணெய் செக்கில் ஆட்டி எடுக்கப்படுகிறது.